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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

This weapon is good at all points, good for defense and for attack, to guard our whole person or to strike through the joints and marrow of the foe. Like the seraph’s sword at Eden’s gate, it turns every way. You cannot be in a condition that the Word of God has not provided. The Word has as many faces and eyes as providence itself. You will find it unfailing in all periods of your life, in all circumstances, in all companies, in all trials, and under all difficulties. Were it fallible, it would be useless in emergencies, but its unerring truth renders it precious beyond all price to the soldiers of the cross.
C.H. Spurgeon

The following go without saying, but I will say them anyway in regards to the way we are commanded to love our wives. This is a call to be filled with the Spirit (verse 18). This is a call to give everything and withhold nothing. This is a call to make your wife’s submissive role something she delights in. This is a call to sacrifice regardless of your wife’s attitude. And as I said last week to the wives, this is a call to ultimately obey God with a command He has placed upon you, men. This is a call to fulfill the topic sentence of chapter 5. Verses 1 and 2, “Therefore be imitators of God, as beloved children; and walk in love, just as Christ also loved you and gave Himself up for us, an offering and a sacrifice to God as a fragrant aroma.” This is a call to confess your sin in this area daily.
Randy Smith

    • Mako Shark Steak Au Poivre

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    CATEGORY CUISINE TAG YIELD
    Seafood, Dairy Seafood, Masterchefs, New york, Obar 6 Servings

    INGREDIENTS

    12 sl Mako shark, (@ 4 oz each) skin removed
    Salt
    Pepper, coarsely crushed
    1/2 c Butter, clarified **
    3 tb Shallots, finely chopped
    1/3 c Cognac, plus more as needed
    2 c Whipping cream
    2 tb Veal glaze ** OR
    1/3 c Veal stock **

    INSTRUCTIONS

    **  See recipes for Clarified Butter, Veal Glaze and Veal Stock.
Pat shark slices dry.  Salt lightly.  Arrange crushed pepper on
plate or sheet of waxed paper; dredge each slice of fish in pepper,
shaking off excess to leave light coating.
Heat clarified butter (*) in heavy, large skillet until hot.
Working in batches if necessary, saute fish slices until crusty and
lightly golden, 2 to 3 minutes per side.  Transfer to warm serving
plates, and keep warm.
Pour off all but about 1 tablespoon butter from skillet.  Add
shallot and toss briefly; carefully add 1/3 cup Cognac.  Add cream,
veal glaze (*) and any juices from fish.  Boil until reduced to
consistency that will lightly coat the back of a spoon.  Adjust
seasoning with salt and pepper and a few drops of Cognac.  Strain over
fish and serve.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Stanley Kramer,  Oyster Bar and Restaurant,
:      Grand Central Station, NYC
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

    A Message from our Provider:

    “A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

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